Have you noticed the influx of flatbreads at the grocery store? In my town, the wafer-thin, soft breads have taken over the deli section and they’re available in a wide variety of flavors, textures and shapes: from white to whole grain, soft, flavored and light. All variations are amazing and they make the ideal base for pizzas, wraps and folded sandwiches. Most flatbreads have no saturated fat and most provide a good source of whole grains and fiber (8 grams per serving). Never one to stick to the ordinary (or the suggestions on a label), I decided to use soft flatbreads to create mock sushi. Mock “Mexican” sushi with all the ingredients you would find in your favorite layered dip – refried beans, guacamole, salsa and sharp cheddar cheese. Thanks to the flatbread AND the beans, there’s a whopping 17 grams of fiber per serving. This fun dish is colorful, nutritious and makes a great presentation. I promise, you will FLAT OUT love it.

For this recipe, I chose the multi-grain with flax but you can also use the 100% whole wheat, 100% stone ground whole wheat or whole grain white. You might also want to try some of the flavored varieties, like Italian herb, sundried tomato and garden spinach.

Place the flatbreads on a flat surface. Spread the refried beans all over the flatbreads in an even layer, all the way to the edges (about 1/4 cup beans per flatbread). Top the beans with an even layer of guacamole (1/4 cup per flatbread). Top the guacamole with salsa and then cheese (2 tablespoons each per flatbread). Starting from the longer side, roll up the flatbreads, fairly tightly but not enough to squeeze out the filling. Slice crosswise into 1-inch thick rounds and serve.